Imagine a cake that brings together the buttery richness of a Southern pound cake with the tropical sweetness of sun-ripened pineapple—this one does just that. Each slice is dense, velvety, and laced with the tang of cream cheese, capturing that perfect balance of indulgence and nostalgia.
It tastes as good as our other favorite desserts—Carrot Cake and Pecan Praline Cake—with a sunny twist that feels like a slice of vacation on your plate. The texture is bakery-worthy, yet the process is delightfully straightforward, using professional tips scaled down for the home kitchen.
Whether you’re hosting brunch or just need a pick-me-up with your coffee, this cake delivers a global flavor story through a distinctly Southern lens. Think of it as your passport to pineapple bliss—with a crumb so soft it practically whispers “homemade.”
What Makes This Recipe Special?
- The taste? Sweet, tangy, buttery perfection—like if the South took a tropical vacation and came back with a recipe worth sharing.
- I first baked this for a spring potluck, and now it’s requested every year—its bright flavor and rich texture make it stand out on any dessert table.
- It’s become my weekend baking ritual because it freezes beautifully and tastes even better the next day—perfect for slicing ahead for guests
- I’ve played around with adding toasted coconut or a lime glaze, and it’s taught me how versatile this pound cake base can be for creative twists.
- Surprisingly, it curbs my sweet cravings without overloading on frosting, helping me stay on track with my health goals while still feeling indulgent.
Pineapple Cream Cheese Pound Cake Recipe
This luscious pound cake combines tangy cream cheese and tropical pineapple for a dense yet tender treat. Moist, buttery, and topped with a simple pineapple glaze, it’s the perfect dessert to brighten any gathering with vibrant flavor and elegant presentation.
Equipment
- 12-cup bundt pan
- Stand or hand mixer
- Large mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Flour sifter or fine mesh sieve
- Small bowl (for glaze)
- Cooling rack
Ingredients
Cake
- 3 cups granulated sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 6 eggs large
- 3 cups cake flour
- 8 oz crushed pineapple in juice drained
- 16 oz cream cheese softened
- 2 tsp kosher salt
- 1/2 cup unsalted butter softened
Glaze
- 2 tbsp pineapple juice reserved
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Generously mist a 12-cup Bundt pan with non-stick spray and coat it well with flour.
- In a large mixing bowl, beat together the cream cheese, butter, and sugar on medium-high speed for 5 to 7 minutes, until the mixture is very pale and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure each is fully incorporated before adding the next.
- Scrape down the sides and bottom of the bowl with a silicone spatula.
- Stir in the drained crushed pineapple, lemon juice, and vanilla extract until just combined.
- Gently fold in the flour and salt, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70 to 80 minutes, or until a skewer inserted into the thickest part of the cake comes out clean.
- Let the cake cool in the pan for 1 hour, then invert it onto a serving platter and let it cool completely.
- To make the glaze, stir the powdered sugar and reserved pineapple juice together in a small bowl until smooth.
- Drizzle the glaze over the cooled cake using a spoon or pour directly for a thicker coating.
Notes
- Room temperature ingredients (especially cream cheese, butter, and eggs) help ensure a smooth, evenly mixed batter.
- Sift the flour before folding it in to prevent clumps and ensure a tender crumb.
- To avoid overmixing, use a spatula instead of a mixer when incorporating dry ingredients.
| Calories | 442kcal |
| Carbohydrates | 56g |
| Fiber | 1g |
| Fat | 18g |
| Protein | 7g |
| Cholesterol | 105g |
Tips To Ease Your Job!
- Use a stand mixer for creaming the butter, cream cheese, and sugar—this long mixing step is essential for texture but much easier hands-free.
- Grease and flour the Bundt pan thoroughly, especially around the edges and center tube, to avoid sticking and preserve the cake’s shape.
- Drain the crushed pineapple well by pressing it gently with a spoon or using a fine mesh strainer to avoid excess moisture in the batter.
- Measure flour correctly by spooning it into the measuring cup and leveling it off—this prevents dense or dry results due to excess flour.
